Elizabeth’s Slow-Cooked Lamb Stew

Imagine coming home from an after-school activity to find your house filled with the smell of freshly cooked lamb. The table is set and dinner is ready. Was your husband home? Did your mother come to visit? Did your fairy godmother come to your rescue? Is this a fantasy or can it possibly be real?

Once you become comfortable with the idea of crock-pot meals, such a scenario is quite possible – and it is what keeps me sane during the cross-country season. I set the table, prepare the meal, and turn the crock-pot on low before I leave the house.

To prevent fire hazards, I always use the low setting, never use too much liquid, always check my cord, plug into a GFI-protected outlet, and make sure nothing flammable is in the surrounding area.

Coat bottom of 4-quart crock-pot with olive oil.
Layer 1.5 pounds of lamb neck stew meat on bottom of pot.
Sprinkle rosemary, thyme, and cumin (go light on the cumin) over the meat.
Cut up one red onion and layer it on top of the meat.
Sprinkle the onion with salt and pepper.
Cut 8 potatoes in quarters; layer on top of the onions.
Add 1 cup of orange juice, slowly covering the potatoes.
Add 2 cups of water.
The water will just cover the meat. The potatoes will cook by virtue of the steam. If they are completely covered with water they will be soggy.
Cook on low until fork tender, about 4.5 hours.